A sweet, creamy and impressive breakfast is a cinch with our 5-ingredient Blueberry Ricotta Breakfast Bubble Up Bake. Add this to your collection of quick breakfasts to make when you have overnight guests.
I love a good breakfast bake, but sometimes it take a little bit more prep than I have time for in the morning. Sometimes I'm not the greatest at remembering to prep the pan the day before to just pop in the oven when I wake up. That's why I love this bubble up bake so much -- it takes no time at all so I can easily do everything at once. But, when it's done, everyone thinks it took more effort than it did.
To get this breakfast to your table in a jiffy, open the refrigerated biscuits and cut them into wedges. Mix with the rest of the ingredients then bake in a 9x13 pan. That's it! Ready within 30 minutes!
(My photos show a 1 ½ quart baking dish, but do not use this! It's important to use a 9x13-inch pan so the layers are not too thick and cook completely through.)
Recipe Card
Blueberry Ricotta Breakfast Bubble Up Bake
Ingredients
- 1 can (8 count) Pillsbury Grands! Blueberry Refrigerated Biscuits
- 1 cup whole milk ricotta cheese
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
- In a large mixing bowl, mix together the ricotta cheese, powdered sugar and milk; set aside.
- Separate dough into 8 biscuits. Cut each biscuit into 8 triangles (like pie wedges). Place in the bowl with the cheese mixture and gently stir to coat. Fold in the blueberries.
- Transfer to the baking dish. Bake for 25-30 minutes, until baked through. Serve immediately.
Carolyn Joyce says
We love making this! We add a dash of vanilla and some lemon zest. And since we can't get the blueberry biscuits in our stores, we just use the normal biscuits and add a bit more fresh blueberries. Turns out fab!
Karen says
Can you use blueberry pie filling?
Nikki Gladd says
Hi Karen, I haven't tested this recipe using blueberry pie filling but that is an interesting idea! Let us know if you tried it and how it turned out! Happy new year!
Teara Weiand says
How is it served warmed up the day after? If i made tonight for coworkers
Barbara says
Can frozen blueberries be used also? I always have frozen in the freezer for oatmeal.
Nikki Gladd says
I think using frozen berries may leave you with uncooked dough. Try thawing your berries, first.
Katy says
I know it's easy, but is it okay to prep the night before or will the biscuits not fare well?
Nikki Gladd says
Hi Katy,
I haven't tried it, but it might be okay. Keep it covered in the fridge and I would also put the pan in the oven during preheating since the pan will now be cold, too. Let us know how it turns out!
Spring cleaners Wimbledon says
Mmm, this looks scrumptious. I will definitely try it. thanks for sharing. I'm sure my family will love it.
sheila says
You did it again! Yuuuummeeee!
Erin @ The Spiffy Cookie says
The breakfast casseroles that I usually make involve eggs, sausage, cheese, bread, and whatever veggies I have on hand. Love this sweeter version using fruit!
Liz @ The Lemon Bowl says
Can I just tell you how much I love the name "bubble up bake"? This looks so good Nikki!
Erin@WellPlated says
The bubblier the better! Love the ricotta in here too.